Category Archives: Main Dishes

Crock Pot Carnitas and Southwest Broccoli Slaw

Posted on by
Reply

Here is another installment to the Plaid and Paisley Originals!

Let’s face it we all love a night off from cooking but we hate the guilt of getting take out for our families.  Crock pot recipes were invented for this very reason. You can rub the meat and sear it first thing in the morning and let that baby slow cook all day while you are at work.  You will be welcomed home to the most amazing scent of cooking meat and spices all melding together!

Tell me you don’t want to dive right in and start to chow down?  True to it’s name and it’s flavor combination you are looking at the easiest way to make Carnitas.  Traditionally Carnitas take all day on the stove top cooking and cooking and rendering and rendering.  This little trick with the crock pot takes all the work out and you don’t have to keep skimming all that yucky foam off that your get when you cook pork.  Once you take the meat out of the pot and it all just tears apart so easy leaving you with tender juicy seasoned meat.  A quick pop in the broiler and you have that perfect crispy texture that Carnitas are famous for!  The best accompaniment to these tacos is a fresh and tangy Broccoli Slaw.

This slaw is tangy and spicy and just a little bit sweet.  A true spin on the classic picnic cole slaw.  This is made with broccoli and carrots.  You can buy the broccoli slaw already julienned and ready to season.  Then you have the same spices that you season the meat with some lime juice and the easiest part…. Ranch Salad dressing.   This slaw is great on it’s own but even better when place in the taco with the carnitas.

I hope that you have a Fun and Safe Cinco de Mayo this year! Along with all the fun Margarita’s you drink it would be great to have this no fuss meal for everyone!

Print
Crock Pot Carnitas and Southwest Broccoli Slaw

Crock Pot Carnitas and Southwest Broccoli Slaw

This is a Plaid and Paisley Original Recipe

Ingredients

  • For the Meat
  • 1-3 lbs pork shoulder roast
  • 1 tbs of each salt, cumin, chili powder
  • 1 tsp of each black pepper, onion powder, and garlic powder
  • 1 onion quartered
  • 1 12 oz bottle of light beer like a Corona
  • 1 cup water
  • 15-20 corn or flour tortillas
  • for the slaw:
  • 1 package of raw broccoli slaw
  • 1 tsp of cumin and chili powder
  • juice of one lime
  • 1/2 cup ranch salad dressing

Instructions

  • in a small prep bowl mix all the seasoning together for the meat
  • rub the meat generously with the seasoning mixture
  • in a skillet over medium high to high heat sear all side of the pork roast giving a nice caramel color
  • remove from the heat and let rest
  • place the quartered onion in the bottom of your Crock Pot. {this will act as a bed for the meat}
  • place meat on the onions
  • pour in the Corona or any light beer and the water
  • place the lid on and cook on low for 6-8 hours and high for 3-4 hours
  • when done the meat will just fall to pieces
  • place the shredded meat on a large jelly roll pan and broil for 5-6 min to crisp up
  • I like to place my tortilla's right on the gas burner on low to warm and char them
  • For the Slaw:
  • mix the slaw and cumin and chili powder in a bowl
  • add the lime juice and the Ranch Dressing and mix to combine
  • you can make this the night before so it can chill and the flavors combine with the pork is cooking
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/05/03/crock-pot-carnitas-and-southwest-broccoli-slaw/

Here are some other recipes you may enjoy

Federale Potato Casserole A spice Treat for the whole family

Chicken Fajita Enchiladas

 

 

 

Federale Potato Casserole

Posted on by
3

This is the last day to enter to win the $25 Amazon Gift Card!!! Check it out here and enter to win!!!

It’s really warming up here in the Mid West! It was 85 the other day! That is my kind of weather. So in honor of the rising mercury and that Cinco De Mayo is only 3 days away I bring you one Spicy Dish! This recipe is the latest in my Plaid and Paisley Original Recipe series. This dish was a super huge hit with the boys and I have to say I really loved it also. You can temper the heat to your families taste.  This uses Fire Roasted Tomatoes and if you want to dial the heat down just used regular diced tomatoes.  Want to heat it up even more {that may be more than you  bargained for} add a second can of green chiles. This is a big bold recipe and true to a casserole you really don’t even need to make a side dish. Well, a nice green salad would be great with this.

Can you just see the flavor bursting out of the picture? We have all sorts of great things on this plate. Ground Beef, Potatoes, Red and Yellow Peppers, Tomatoes, Chilies, and don’t forget the Cheese!  What would a casserole be without cheese?  This is a perfectly easy throw together in a hurry weeknight meal.  You can even buy your peppers already cut up for you to help with the prep time.  There is nothing better than being able to serve the family a wonderful dish that comes together in 15 min and bakes up in 30!  That 45 min sounds like perfect homework time to me.

So make this tonight, or for Cinco De Mayo or anytime a fun easy tasty spicy dish is in order!!!

Print
Federale Potato Casserole

Federale Potato Casserole

This is a Plaid and Paisley Original Recipe

Ingredients

  • 1 lb ground beef
  • 1 envelope taco seasoning
  • 5-7 yukon gold potatoes diced
  • 1 red and 1 yellow pepper diced
  • 1 4 oz can green chilies diced
  • 1 14 oz can roasted fire tomatoes {or just diced for less heat}
  • 1/4 cup shredded cheddar cheese

Instructions

  • Brown the beef in a skillet and drain the grease
  • Mix in the taco seasoning and set aside
  • in a mixing bowl add the remaining ingredients except for the cheese and mix to combine
  • mix in the beef
  • pour into a 9x9 baking dish
  • cover with foil {the steam will help cook the potatoes}
  • and bake at 350 for 30 min
  • remove the foil check potatoes for doneness
  • it they are still under cooked replace foil and bake for 50-10 more
  • if they are done sprinkle the cheese and bake for 5 min
  • remove from oven and serve!
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/05/02/federale-potato-casserole/

Here are some other recipes that you may enjoy if you like this one

Tequila Lime Green Chile Chicken Roll Ups

Easy Rotel Casserole

 

Tequila Lime Green Chile Chicken Roll Ups

Posted on by
23

Cinco De Mayo is just around the corner! Whether you are Mexican or not it is a fun day filled with food, margarita’s and pinatas.  Tonight I am bringing you another installment to the Plaid and Paisley Original Recipe page.  I know that Roll Ups are all the rage in Dinner Time right now.  I wanted to bring you one that is not the traditional Italian flavors but a great twist on traditional Mexican flavors.  I don’t really need any excuse to use tequila for anything but, hey May 5th is Mexico’s Independence Day and it’s a great Party to be had.  You will love the tang of the lime and tequila and the slight heat of the green chiles. I used my frozen Hatch Chiles for this, but you can also just replace them with a 4 oz can of chopped green chiles.  If you are a long time reader of the blog then you will know of my obsession with Hatch Chiles.  If you are new feel free to jump over here and here to read about these amazing green goodies!

This recipe is a great use of leftover chicken.  Just shred any chicken breast or roasted chicken that you may have and warm in a skillet with a little taco seasoning.  For this recipe I did start with fresh chicken breast and I include my spice rub in the ingredients, but if you have leftovers that you are looking to use up by all means this is a go to recipe for you.

If you are worried about the Tequila and little ones, don’t fret all the alcohol is cooked out and you are only left with the flavor.  {I suppose if you are really concerned you could always leave it out, but you would really lose one of the key flavor components.} As long as you have that Tequila bottle out anyway go ahead and mix up a Margarita or, three! You already have the limes ready to go.  I don’t think I would advise doing shots until you take your dish out of the oven though.

This is another dish that you will save your sanity if you only parboil your noodles first.  You will need them to be soft and pliable but not cooked to the point they break when being handled.  Boil for 7 min only and then rinse with cold water.  You won’t need to use toothpicks or anything to keep them rolled up if you follow this step. The sauce that you make is where all the flavor is at! We are talking serious creamy delight! Kick up the heat and add more chile’s, tone it down by holding back.  The one thing you don’t want to do, is to Not Make This.  Seriously you have to make this! It is THAT GOOD!

Print
Tequila Lime Green Chile Chicken Roll Ups

Tequila Lime Green Chile Chicken Roll Ups

This is perfect for leftover Chicken. Just shred the chicken and warm in a saute pan with 3 tbs taco seasoning or start from scratch and follow my recipe!

Ingredients

  • 3 boneless skinless chicken breast OR 2 cups shredded leftover chicken
  • 1 tsp each of salt, cumin, and chili powder
  • 1/2 tsp black pepper
  • 1 tbs olive oil
  • 10 lasagna noodles {not the oven ready kind}
  • 1 can of cream of celery
  • 1/4 cup Tequila
  • zest of one lime and the juice reserved
  • 3 Hatch Chiles Chopped OR 1 4 oz can of chopped green chiles
  • 1 14 oz can green enchilada sauce
  • cilantro for garnish

Instructions

  • preheat oven to 350
  • in a baking dish
  • Season the chicken breast with the salt, cumin, chili powder and black pepper
  • drizzle the olive oil on top
  • bake for 30 min
  • remove from oven and shred with two forks
  • par boil noodles for 7 min drain and rinse with cold water
  • in a saucepan combine the cream of celery, tequila, zest of the lime, and green chiles
  • bring to a boil reduce heat and simmer 5-7 min
  • in a 9 x13 baking dish
  • spoon 1/3 of the of the green enchilada saucesauce on the bottom of the dish
  • take each noodle and spread 2 tbs of chicken lengthwise
  • roll up and place seam side down on the sauce
  • repeat till all noodles and chicken are used
  • pour the remaining sauce on top
  • then pour the reserved lime juice
  • then pour the tequila lime sauce on top
  • bake at 350 for 30 min
  • serve with cilantro as garnish
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/04/26/tequila-lime-green-chile-chicken-roll-ups/

Stuffed Pork Tenderloin

Posted on by

I really hope that you have been enjoying my St. Patrick’s Day recipes and posts.  I really wanted to bring you some different takes on this Holiday.  From Savory to Sweet, from traditional to novelty, I have had such a good time making these wonderful treats for you all!   Tonight I am bringing you an amazing dinner! Ireland has such a diverse culinary history.  With all the European invaders over the centuries you can see influences from Spain, Portugal, France, The Netherlands and of course England.  With the English influence you also get a bit of Indian thrown in there. It’s not all rabbit, corned beef and cabbage in Ireland. Given the fact that it is an Island the Seafood must just be amazing!  Lamb and Venison and Pork are the main meat dishes found there and this is why I have made this wonderful Pork Tenderloin for you tonight. This main dish is not only amazing tasting it has quite the wow factor in it’s presentation.  This is just perfect for entertaining guests.

When you slice into this your guests will be amazed at the beauty of the meal that they are about to eat.  You can beam with pride knowing that you created this and bask in the glory of the praise you are given.  They will think that you slaved and slaved for days making this meal and only you will know that it really was easy to make.  I’m not going to tell them and neither should you.  Enjoy your time in the limelight!

Just look at that beautiful cut of meat. The color! The flavor! You will serve this proudly and  you and your family and guests will absolutely enjoy this meal till no end! Make sure to serve the Irish Potato Cakes along side of this.

Print
Irish Pork Tenderloin

Irish Pork Tenderloin

Ingredients

  • 2 1-2 lb pork tenderloins
  • 2 cups dried bread crumbs
  • small bunch of fresh parsley chopped
  • 1 small white onion diced
  • 1 egg lightly beaten
  • 1 orange grated and the juice
  • salt pepper
  • 2 tsp eachonion and garlic powder
  • 1 tsp thyme

Instructions

  • Preheat oven to 350
  • You will need to open each tenderloin
  • take a knife and cut the top almost all the way through. ALMOST. You want to be able to open the tenderloin like a book
  • salt and pepper the insides of the tenderloins
  • In a mixing bowl combine the rest of the ingredients and toss
  • lay the stuffing on top of one of the opened tenderloins
  • form the stuffing to look like a log then press as flat as it will go without spilling over
  • place the second tenderloin on top
  • secure with kitchen twine {you can take a look at the picture to get an idea of how this should look}
  • make sure that you get the ends tied tight so they won't open on you during cooking
  • lay the meat in a baking dish
  • rub the top with olive oil and salt and pepper
  • pour 1/2 cup of water in the bottom of the baking dish {this helps keep the meat moist during cooking}
  • bake at 350 for 30-45 min
  • check at 30 min
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/03/14/irish-pork-tenderloin/

Take a look at all these other fun St. Patrick’s Day Recipes

Irish Caramel and Vanilla Fudge

Irish Potato Cakes

Lucky Charms Marshmallow Treats

Irish Meat Hand Pies

Guinness Stout Ice Cream Float 

Green Velvet Cupcakes

Irish Meat Hand Pies

Posted on by

No we are not talking Mrs. Lovett’s Meat Pies! Sweeny Todd has not made a visit to our home, no worries here.  These are just gorgeous, tasty, wonderful, portable food. These are actually called Dingle Pies.  I re-named them as I just didn’t think that name would go over very well with an American Audience.  These Dingle pies are actually made with lamb, but as that is not as readily available here I used beef.  Let me tell you I really prefer lamb. Like I could eat lamb everyday of my life. This is coming from the girl who really only eats red meat because I live with 2 men.  I could go the rest of my life and never have another piece of cow touch my lips and never think twice. So when I say I love lamb you get how much that really means! As good as this pie looks and as good as it tasted it would be phenomenal with lamb.

So a bit about that name Dingle.  Well it is a county in Ireland, and these hand pies are famous in this area.  August 1st marks Lammas Day an Anglo Saxon (go figure) traditional  first day of the Harvest.  These pies are a big portion of the food served at Lammas Festivals in the county of Dingle.  Hence, Dingle Pies.  Still I think I’ll call  them meat hand pies, I am sure you can guess at all the fun my hubby and the boy had with this name. Funny name aside these are an entire meal all wrapped up in a delicious flakey crust! Inside there is tasty little cubes of meat, potatoes, carrots, celery and spices.  I love watching the steam come out when you make the first cut into the pie. You just know that you are about to dig into something really special.   We ate them with a knife and fork of course but the main reason that they were made like this was so they could be transported and eaten like a sandwich  so there’s the name Hand Pie.  Just a note on the side… the 20 year old ate them with his hands.  Oh well….

Look at that crisp buttery crust.  You know that you just want to dive in and eat the whole thing! These are great for a dinner party as you don’t really have to serve many, or any for that matter, side dishes.  Plus they look really fancy and your guests will think that you slaved over them all day.  Guess what you won’t have to as these are really easy to make! They are a little time consuming but still easy. To make the pies you need 2 plates as guides to cut the circles.  One needs to be smaller than the other.  For the bottom I used a small dessert plate and for the top layer I used a saucer.  Just use ready to use Pillsbury Pie Crusts. (Don’t use a generic brand, it has to be Pillsbury to get this amazing golden flakey crust)  I bet that you have all the ingredients in your kitchen right now. Another really good thing about this meal? Super easy left overs, just pop the pie in the oven and re-heat.  I did accidently  make more meat and veg filling than I had pie crusts for, so I just mixed in some cream of celery soup and made mini pot pies in ramekins!

So cute huh? These were the perfect lunch the next day with a green side salad. The mini pot pies are just as portable as the meat pies. Taken to work in your lunch or just to serve as heavy after school snack these mini pot pies are just as good on their own!

Print
Irish Meat Hand Pies

Irish Meat Hand Pies

Ingredients

  • 2 packages Pillsbury Pie Crusts
  • 1/2 large onion diced
  • 2 russet potatoes peeled and diced
  • 2 carrots diced
  • 2 celery sticks diced
  • 1 lb (or more) chuck or round steak cubed
  • Salt, Pepper, onion and garlic powders to taste (not sure what your taste is go with 1 tsp each)
  • 1 egg beaten

Instructions

  • In a skillet combine onion, celery potatoes, carrots, salt let the veg sweat and soften up a little
  • once sweated add the meat in and the pepper, onion and garlic powders
  • let cook for 3 min (taste and adjust seasoning as needed)
  • remove skillet and let the mixture cool. (I placed it in the fridge. The heat will melt and turn your crust soggy. So chilling is important.
  • roll out each round of the pie crust (2 packages make 4 rounds)
  • Place the dessert dish and trace with a paring knife
  • gather up pie scrap and re roll and cut the smaller round using a saucer
  • do this to all 4 rounds out of the package
  • (Each round makes one complete pie with a little scrap left over for decorative cut outs and enough to make the little pot pies)
  • Pre heat to 350
  • Once cool place approx 1/4 cup mixture in the center of each large pie crust circle
  • place the smaller pie crust circle on top of the mixture
  • roll up the sides of the larger over the edge of the smaller to complete the pie crimp with fingers to secure
  • pierce a hole in the top to let the steam vent while cooking
  • brush the tops and rolled sides with the beaten egg for a more golden top
  • Gently place pies on a parchment lined baking sheet and bake at 350 for 50 min
  • they are best served hot out of the oven but as they were designed to be portable in the 1400's you can also eat them cold.
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/03/07/irish-meat-hand-pies/

Chili Tot Casserole

Posted on by

Here is another easy throw together Party Food or even a fun lunch or dinner.  You are just now getting to see all my Super Bowl Food that I made.  Some holiday full of hearts and flowers kinda got in the way. This is total guy and total kid food! {Read so not healthy but oh so good!} This casserole has 4 layers of total yum! There is a corn chip crust, chili, tater tots and then topped off with ooey gooey cheese! Hmmmmm you must be thinking.  I know I am just remembering how good it was.  If you make this as a party food serve it with extra corn chips as a hearty dip.  If it is for lunch or dinner just dig in with a fork and go for it.  I guess you could do that for the party food too.  It really is that good! Just take a look

Do you see what I mean about being fork ready? I am ready to jump into the computer so I can have some more.  Really what more does a busy mom want than quick and easy and totally kid and husband approved? This was Super Bowl Food after all.  You can make this a big or a small as you want just adjust the amounts of the totally accessible ingredients as needed.

Ready to dig in? I know I am!

Print
Chili Tot Casserole

Chili Tot Casserole

Ingredients

  • 1 bag of corn chips like Frito's
  • 2 -3 cans of Wolf Chili NO BEANS (unless you want beans)
  • 1/2 a bag of tater tots
  • 1/2 to 1 cup shredded cheddar cheese

Instructions

  • preheat oven to 400
  • spray an 8x8 or whatever size dish you are using with non stick spray
  • crush corn chips enough to cover bottom of pan
  • spoon and spread the chili over the chips
  • layer the tater tots on top
  • sprinkle with cheese
  • bake for 20-30 min
  • Serve with more corn chips if desired
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/02/21/chili-tot-casserole/

Easy Rotel Casserole

Posted on by

I think like most busy mom’s I am in love with anything EASY! After 8-10 hours on my feet at work and a to-do list an arms length long every night I am happy to whip up a quick and delicious meal. Everyone in this family adores Mexican Food.  I love how quick most Mexican dishes come together.  Let me tell you this is a whole lot cheaper and not to mention a ton healthier than running through the Drive Thru at a fast food joint.  Oh and I guess I should mention it is so much tastier! I bet that you have all these ingredients in your pantry and fridge right now, so I would make this for dinner tonight if I were you. It took like 10 min to whip up and 30 min in the oven.  During those 30 min I  started laundry, emptied the dishwasher, and got a few small things done on that forever long to-do list. Then we were able to sit down to a great meal!

All this meal calls for is ground meat {I used chicken but you can use beef or turkey} tortilla chips, a can of Rotel, re-fried beans,sour cream, cheese and some spices! Super easy and all in your cupboard right now.  You could even leave out one step and just dump the beans in the meat mixture and that will be even Quicker.  Hooray for Fun Mexican Night! I use the original flavor of Rotel but feel free to jazz it up or tone it down with Mild to Hot!  There is a flavor for everyone! We dug into this and loved every bite and it made for a most excellent lunch the next day. There is an explosion of flavors and a great balance between the cheesey goodness and the slight crunch of the crust.  I really really recommend making this tonight or at the very least tomorrow!

Print
Easy Rotel Casserole

Easy Rotel Casserole

Ingredients

  • 1 lb of ground meat of your choice {beef, chicken, turkey}
  • 1 package of Taco Seasoning
  • 16 oz can re-fried beans
  • 1/2 cup sour cream
  • 3 cups Tortilla Chips broken up
  • 1 can Rotel tomatoes and chile's {any heat level that you like} drained
  • 1 cup shredded Cheese blend

Instructions

  • pre heat the oven to 350
  • in a skillet cook your meat til no pink shows. If you use Chicken or Turkey there is no need to drain the grease
  • add the packet of Taco seasoning
  • while the meat is browning in a sauce pan heat the re-fried beans and sour cream {this step can be eliminated and just toss the beans and sour cream in the meat}
  • spray a 9x11 or similar baking dish with non stick spray
  • layer the chips the beans and the meat {if you mixed the beans and meat together just layer the mixture on top of the chips}
  • then spread the Rotel on top
  • sprinkle on the cheese and bake for 30 min
  • serve with extra chips and salsa!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/02/08/easy-rotel-casserole/

 

Not So Fried Rice

Posted on by

I have really been running behind this whole month! I don’t know how I was able to stay more organized during the crazy holiday months than I have been able to in January?! I mean I am behind in blogging and laundry and house work and everything! I just got caught up at work this week and let me tell you it was a scramble! I have no explanation for my running behindness {yes I just made up that word} Thank Heavens I have a week of vacation coming up where I plan on doing nothing but baking and blogging! Yay for time off work! So while I have been running do far behind on things I have been making super easy super quick no fuss meals lately.  We love take away Chinese in this house almost as much as pasta! It’s fast, delicious and I don’t have to do anything but send the boy out to pick it up! Perfect if you ask me.  One draw back? It is getting pricey! Our go to place has raised their prices and minimum order.  Not so much fun anymore….. So while we all had a hankering {I think that is an awful word and preppy girls should never use it} for fried rice, I did not feel like having to order more than what we wanted to eat.  So I whipped up a homemade version of this for us.  I liked it better actually because I did not have to spend all my time picking out the gross peas!

As you can see this dish is not as “brown” as what you get in take away.  The reason for that is you don’t have to load it down with sodium heavy Soy Sauce when you make it at home.  Also this is Not So Fried Rice as it was not doused in oil and pan fried.  {See Not So Fried} This lighter and healthier version is a snap to whip up and your family will love it! I made this as a main dish but you could pair down the amounts to make it a side dish.  Fried rice is best made with day old or slightly dried out rice.  I did not have any rice leftovers so I just boiled my rice in the morning and left it on the counter to cool all day and get that traditional slight crunch with it. This way no Frying is involved. Then I used it to make my healthy version for you.  Feel free to mix up the kind of veggies that you use.  I had frozen broccoli on hand and it is a vegetable that I can eat mixed up in things.  Unlike the yucky peas that are normally served with it. I hope that when you see and taste this you won’t think anything is yucky about it but that you love it!

So next time you have a taste for Chinese don’t waste you money or add extra calories just whip up a batch of Not So Fried Rice!

Print
Not So Fried Rice

Not So Fried Rice

Ingredients

  • 1 and 1/2 cups uncooked white or brown rice
  • 3 cups water
  • 1/4 of an onion diced
  • 1 package of frozen broccoli thawed
  • 10 grilled chicken nuggets diced {not the breaded kind] or ready to use grilled chicken strips diced
  • 1/2 cup hoisin sauce
  • 3 tbs soy sauce
  • salt and white pepper to taste
  • 1 tsp ground ginger
  • 2 eggs slightly beaten

Instructions

  • In a large stock pot add the rice and water and bring to a boil
  • reduce heat and cover pot, simmer for 15 min or till water is absorbed
  • remove from heat and lift cover and let set out for a few hours to dry the rice out
  • {for a moister dish skip this step]
  • in a saute pan saute the onions in 2 tbs vegetable oil {olive oil will change the taste]
  • toss in the Broccoli and the chicken peices and cook through till heated
  • add the onions and the broccoli to the stock post of rice and turn stove top to Medium
  • stir in the hoisin sauce, soy sauce and spices
  • make a well in the rice by pushing it out the edges where there is a hole in the middle
  • turn heat up to Medium High
  • pour in the eggs and scramble in the well
  • once cooked stir the eggs through the rice
  • serve in bowls with chop sticks
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/01/23/not-so-fried-rice/

Mexican Spaghetti with Meatballs

Posted on by

My family loves Pasta! Pasta Pasta Pasta! I think most families are like that.  Mine though would have Spaghetti every night and never think twice.  I mean I love pasta too, but I think I could go the rest of my life and never eat Noodles and Marinara sauce ever again and be just fine with it. I want variety in my food! You have to remember these are the same guys who would cereal all the time also! On Meal planning days I rack my brain trying to come up with not only family friendly meals but Blog Worthy Meals also.  Given the week this can be a tall order.  Luckily just the week before I hosted our Company Holiday Party. {Yes in Retail we have to wait till the Holidays are over before we get a chance to Celebrate!} I was able to make a really cool and fun spread but I never had a chance to Photograph any of it! Arrrg…. this is sacrilege in a food bloggers life!  So I am just making it all over again.  This time I am making them on smaller scale and more of Meal than appetizers.

Let me tell you this meal is out of this world! Love Mexican Food? Love Pasta? Love Spaghetti? Than this is YOUR DINNER! Taste of Home just came out with their new cookbook magazine and I think that 1,000 bloggers have bought it as I am seeing these recipes all over the place. They are fantastic! I took the basic recipe and added a few of my own tweaks.  Since this was the second time I had made these Meatballs I think I have the recipe just the way you will like it! Spicy with a kick but not overly hot, flavorful and bold, and with just the perfect enchilada inspired sauce. The best secret to this dish….. The Pasta! In our Carb loving world, and just coming off serious holiday baking sugar rush do we really need 40 grams of Carbs per serving? No We Do Not! Dreamfields Pasta has 5 grams of Carbs! That’s a 35 gram per serving savings! {only if you don’t pack in it and have 7 more servings} I have about 10-15 more lbs to loose and I won’t get there eating as much pasta as my family wants! So Thank you Dreamfields! Who could give up eating something as Delish as this?

There is a little bit of prep work involved in this dish.  You will have to make or have on hand a 8×8 pan of corn bread.  I made my bread first thing in the morning so when I went to make the dish it was ready to go.  You can even make the bread the night before if you want.  Other than that these are a breeze to whip up! The easiest way to make even shaped meatball is with a ice cream scoop. Each one will be the same size and will bake up perfectly.  I do belive you could subsitute this with ground turkey just add a beaten egg to the meat mixture to help it hold together better.  Next time I make them I am going to use ground chicken. The sauce is just as easy and you have room to play if you want to spice it up or tone it down here.  Your family will love this spin on spaghetti.  Make the meatballs smaller and you have a perfect SUPER BOWL appetizer also! Enjoy!

Print
Mexican Spaghetti with Meatballs

Mexican Spaghetti with Meatballs

Ingredients

  • 2 lbs of Lean Ground beef (divided)
  • 1 Package of Jiffy Cornbread baked and crumbled into bread crumbs
  • 2 package Taco Seasoning
  • Spaghetti noodles
  • 1 can tomato soup
  • 1 16oz can of Red Enchilada sauce (divided)
  • 2-4 dashes Hot Sauce
  • shredded Cheese and Sour Cream for Garnish

Instructions

  • Line 2 cookie sheets with foil and spray with non stick spray
  • preheat oven to 350
  • take 1/2 pound meat and set aside
  • in a large mixing bowl combine the 1 and 1/2 pounds of meat, 1 package taco seasoning, and corn bread crumbs
  • then mix in 1/2 cup of the enchilada sauce
  • Using a scoop make and round out all the meat into meatball shapes
  • line each up on the cookie sheet
  • bake for 30-35 min {for appetizer size 20 min}
  • meanwhile:
  • brown the remaining 1/2 pound of meat and drain
  • In a Large sauce pan add the remaining Enchilada sauce and the tomato soup and the 2nd half of the taco seasoning
  • bring to a boil add the taco meat and reduce to a simmer
  • Boil and Drain noodles
  • remove Meatballs from oven if ready
  • Serve Meatballs, noodles, and sauce just as you would Italian Spaghetti
  • garnish with shredded cheese and sour cream!
  • Ole'!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/01/16/mexican-spaghetti-with-meatballs/

 

Chicken Rigatoni Lasagna Bake

Posted on by

It is Freezing outside! Like Seriously Freezing! I am a lover of all things Winter and this Cold really doesn’t bother me because I can curl up in front of the fire and read a good book (like who has the time for that any more?)  The doggies love the cold weather and they get all frisky and rambunctious when they come inside.  One of the best parts of deep cold weather is that I get to make you my dear readers fantastic comfort food like this! This is my twist on a Classic Baked Lasagna.  Which can stand on it’s own just fine.  So why would you want to mess around with a classic and change it up? Well, because you can and because it is really good!  How good you ask? Well I’ll you.  It’s so good and so easy that you may never go back to the Classic Lasagna again.  Why fool with all those layers when you can throw it all together in a bowl? Easy is good.  You know how much You Love Easy!! Just take a look at the Ricotta, the pasta, the chicken, the sauce, the Mozzarella   It’s all just a Italian Flavor Explosion!

Really the additions that you can make are endless.  You can add mushrooms, spinach, use any combination meat or cheese combo that you favor.  When making this with the chicken breasts, while you are browning them you do not have to cook them all the way through.  Remember you will be baking them also. * This is a good tip to keep in mind when you are cooking chicken in any casserole.* If you season and brown your chicken before you add the meat to a casserole that will be baked there is no need to cook it all the way through.  Chicken is very easy to over cook and dry out.  If you just brown it on both sides and then let it finish cooking while it is in the oven in the casserole you will have a tastier and juicier meal.  I find that you get more of a flavor infusion if you cube the chicken and season it before browning versus just browning the breast then cubing it.

The easiest part of the dish and by far the most time saving is the pasta! Layer after layer of wiggly falling apart lasagna noodles that’s for the birds! Boil up a one pound package of rigatoni.  This is a nice thick pasta with the same heft as lasagna and the little ridges actually hold on to the sauce better.  Boil them to al dente and in a mixing bowl toss with the ricotta cheese and Viola the hard part is over and done, easy peasy! I’m telling you, once you make this you are never going back to that long, slow, tedious way of making lasagna again.

So during these long cold winter nights when you need some great filling comfort food but don’t want to spend the entire day in the kitchen.  Whip up this Filling, creamy, saucy, italian  classic. You will be so glad that you did and your family will Cheer you!  ”Hooray For Mom!”

Print
Chicken Rigatoni Lasagna Bake

Chicken Rigatoni Lasagna Bake

Ingredients

  • 1 pound package of rigatoni
  • 1 tsp of each salt pepper onion powder garlic powder
  • 1 tbs oregano
  • 1 tbs olive oil
  • 4 chicken breast cubed
  • 16 oz Ricotta cheese
  • 1 jar of your favorite spaghetti sauce
  • 1/2 cup mozzarella cheese

Instructions

  • boil and cook pasta till al dente approx 10 min drain and set aside
  • in a small bowl mix seasonings
  • sprinkle over chicken cubes
  • heat 1 tbs olive oil in a saute pan and brown chicken until just brown
  • spray a 9x13 baking dish with cooking spray
  • in a mixing bowl combine ricotta and rigatoni
  • spread out in baking dish
  • next layer the chicken pieces
  • then pour the spaghetti sauce over and with the back of a wooden spoon smooth over and press sauce down into the pasta some
  • sprinkle the 1/2 cup mozzarella
  • cover with foil and bake at 350 for 30 min
  • remove foil and broil for 3 min to brown up the cheese
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/01/03/chicken-rigatoni-lasagna-bake/

 

Related Posts Plugin for WordPress, Blogger...